Making Cider
Making cider is a very rewarding way of using apples to produce a refreshing & wholesome drink. The fruit must be ripe as it will then contain the highest amount of sugar & this determines the potential alcohol level of the finished cider. Bruised & slightly brown apples are fine but don’t use those really rotten ones!
What you will need:
- Steriliser
- 25litre fermentation bin & lid
- Airlock ( and grommet if needed)
- Straining bag or muslin
- Campden tablets
- Cider yeast
- Syphon tube
STERILISE ALL EQUIPMENT THOROUGHLY.
Crushing the fruit
Pounding the apples with a length of heavy timber usually works well to reduce the fruit to a pulp. You will need a strong tub or similar to do this.
Pressing the fruit
This is usually done with a fruit press for a large amount of pulp (you can hire one from Hops& Vines), or you could use a juicer or similar if you have a smaller amount of fruit or lots of patience!
Adding the extras
Pour the juice into the fermentation bin and add 2 Campden tablets, crushed and dissolved in a little warm juice or water, for each gallon. Leave for 24 hours and then add the cider yeast. One sachet is sufficient for up to 5 gallons.
Fermentation
Keep the container at a steady warm room temperature. Place the lid on loosely as the initial fermentation can produce a lot of foam. (Use some newspapers to soak up any spillage!) Once fermentation quietens, top up with more juice or water and fit an airlock. You can fit an air lock by drilling a hole 15mm dia. in the lid to take a grommet for the airlock. Alternatively you can use a purpose made fermentation vessel or demijohns. The fermentation process may take anything from ten days to several weeks.
Syphoning off
When there are no longer any bubbles passing through the airlock and the cider tastes dry the fermentation has finished. Add another Campden tablet and syphon the cider into strong bottles or flagons and top up to exclude all air. The cider will clear much more quickly now if placed in a cool place such as a garage or outbuilding.
Leave your cider for a couple of months before you try it. If it doesn’t taste ready leave it for another two. Make sure you keep the container brimful & preferably under an airlock or safety lock . Some ciders clear, others remain slightly cloudy – don’t worry about it. If you like a sweet cider mix up a little sugar and warm water and add to the cider prior to drinking. Do NOT add sugar to the cider before bottling as this may allow the cider to re-ferment and cause an explosion!
Your cider should be ready for drinking by early summer & remind you of those golden days of Autumn.